Italian food arouses passions. Hans Välimäki knows that.
Everyone has an opinion about Italian food. Chef and restaurateur Hans Välimäki specifies that everyone else except the Italians themselves.
In mid-September, Välimäki and Arto to Rasta the newest restaurant Italian bistro Gina in Helsinki on Korkeavuorenkatu.
Välimäki predicts that there will be the same fight over the restaurant’s recipes.
– This restaurant will arouse passions in people. Many certainly think that Välimäki doesn’t know how to cook authentic Italian food, Välimäki states.
He admits that he adds, among other things, butter and garlic to pasta (such as cacio e Pepe pasta). But Välimäki defends himself by saying that it is also done in Italy. It was proven again on a trip to Milan a couple of weeks ago.
– Italy does not have the same fundamental approach to food preparation. The main thing is that the food tastes good and the ingredients are close by.
Pastas will feature heavily on restaurant Gina’s menu, including the classic cacio e pepe, to which Välimäki adds a grated garlic clove. When cooked, it brings umami to the pasta and raises the flavors to a new level.
– I’m waiting for the first comments, Välimäki grins.
According to him, it doesn’t really matter if the pasta is fresh or dry. However, do not lift the pasta directly from the pot onto the plate, but into the pan to which you have added the sauce ingredients. The pasta will finish seasoning in the pan.
Hans Välimäki’s view of cacio e pepe. Eeva Paljakka
Cacio e Pepe
300 g of dry pasta (cook according to package instructions)
100-120 g pecorino Romana cheese, grated
1-2 tablespoons of roasted and ground black pepper
1-2 dl pasta cooking broth
2 tablespoons of butter
olive oil
1 grated garlic clove
1. Drain the excess cooking water from the pasta.
2. Heat the recovered cooking water in a pot or pan, add grated garlic clove, butter and pasta.
3. Mix and add black pepper, let the liquid absorb for a while. Add the pecorino and stir until the cheese is melted and the liquid is almost completely absorbed.
4. Check the taste.